PREPARATION TIME:
10 minutes
COOKING TIME:
4 hours in the refrigerator
INGREDIENTS:
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cup thawed Cool Whip
1 graham cracker pie crust (6 ounce)
1 cup cold milk or half-and-half
2 packages vanilla instant pudding
1 16 ounce can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
DIRECTIONS:
In a large bowl, mix cream cheese, 1 tablespoon milk, and sugar.
Wire whisk until smooth; gently stir in Cool Whip.
Spread on bottom of crust.
Pour 1 cup milk in bowl; add pudding mix; beat with wire whisk one minute - mixture will be thick.
Stir in pumpkin and spices (with wire whisk) until well mixed.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with Cool Whip; store leftovers in refrigerator.